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 By K. Reka Badger
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| Most brides spend hours fretting over the crowning glory of their impending nuptials. No, not the dress, the veil or the bridal bouquet, but that elaborate construction of edible perfection: the wedding cake. Brides and party planners in the market for a traditional or custom cake find what they’re looking for at Decadence Fine Cakes & Confections, an all-natural baking company dedicated to creating distinctive sweet treats for weddings and special occasions. “I make everything from scratch,” says Dawn Peters, pastry chef/owner of Decadence Fine Cakes. “It makes a huge difference. I don’t use buckets of anything, just real cream, real butter and fresh natural ingredients, including European chocolates and locally grown organic fruits and nuts.” Peters feels strongly about creating confections that reflect the spirit of the event at which they are served.  “The most important thing I do,” Peters says, “is ask lots of questions to get an idea of what my client is trying to convey. Most brides and bridal couples want a really good cake and I work hard to make something that looks and tastes the way they want it to. “The most unusual one,” she remembers, “was an ocean-themed wedding cake. They were divers, so it was a Galapagos Island theme with turtles, coral, sea slugs, octopus and very strange sea things. “I haven’t had a cake I haven’t been able to do yet,” Peters declares. “They’re lots of media to work with lots of things you can do with sugar, fondant and chocolate.” Peters didn’t discover her sugary skills until she was well on her way down a much different path. “When I was in forestry school,” she smiles, “I used to spend all my free time baking, as a way to relax. By the time I graduated, I wanted to be a pastry chef. “I was a forester for three years and I baked for everyone, people I worked for, people I knew. I saved up my money, moved to San Francisco and went to pastry school at the California Culinary Academy.” After graduating from pastry school and perfecting her art at a number of five-star hotels around the country, Peters landed at the Alisal Guest Ranch, where she served as Executive Pastry Chef. “As a hotel pastry chef,” she says, “you work all the time, even weekends and holidays. When I got married, I wanted more control over my schedule, because my husband works nine to five and I never saw him.” Peters marshaled her resources and founded Decadence Fine Cakes and Confections in 2001, with a commercial kitchen in Los Alamos and an informal space for meeting with clients at the Santa Ynez Inn. “I don’t have any employees,” Peters admits. “I do it all: bake, clean, make deliveries. “It’s a family business, though,” she continues. “My mom is my bookkeeper, my sister and dad help with my website and my husband is my chief photographer. “I may not have any employees,” she laughs, “but I have a lot of people helping me. I don’t pay them any money, but they do get paid very well in sugar.” After four years as proprietor of Decadence Fine Cakes and Confections, Dawn Peters boasts a dazzling portfolio of irresistible cakes, candies and petit fours. She offers personal service, top quality ingredients and gorgeous, custom-made cakes guaranteed to put the crowning touch on that very special occasion. For a mouthwatering look at the goodies offered by Decadence Fine Cakes and Confections, visit www.decadenceweddingcakes.com. For more information or to make an appointment for a consultation, phone 805. 344-4077 or emai dawn@decadenceweddingcakes.com |
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Copyright 2005, Inside Santa Ynez Valley Magazine, All Rights Reserved |
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